B Billion Zi Char – The Curry Fish Head is Popular with Compassvale Residents!

I recently came across an online review raving about a curry fish head located in a secluded kopitiam in Compassvale. Well, our team is always up for a good zi char and we all trudged there on a weekday afternoon for lunch. Location wise, B Billion operates in 7 Star Coffee Shop, which is situated just next to a traffic junction in the housing estate.

B Billion Zi Char started out in Malaysia, but the chefs expressed interest in expanding to Singapore. Their first outlet was in Yishun, where they spent two years adapting their recipes to Singaporeans’ palates, while retaining an authentic Malaysian Zi Char flavour in them. They then shifted to Fernvale before moving to its current location at Compassvale a month ago. B Billion’s knowledgeable attendant recommended their signature Curry Fish Head($26 portion). The difference between the $24 and $26 versions is the fleshiness of the fish head. It seemed reasonable to pay only $2 more for more meat! Even though the Curry Fish Head was supposedly B Billion’s best dish, we all felt that there was much room for improvement. The curry was mild, and not spicy, with the creaminess and aroma of the coconut milk being too subtle in flavour. B Billion uses ang go li and ang goi for their fish heads, even though most of the time they use ang goi due to the low supply of the former. The flesh of the ang goi was sweet, even though its texture could use some work. The fish seemed to be overcooked, and flaked easily instead of being firm and tender. The assorted vegetables fared much better — generous in portion and mostly fresh. Overall, we felt that the portion was on the smaller side, while the curry fish head tasted bland for the most part.

I am used to my hei zho being darker in colour, but the Prawn Roll (small/$10) at B Billion was strangely golden yellow! The ingredients in B Billion’s hei zho are all handmade with no added colouring, and the golden yellow colour is explained by an extra mixture of egg and flour coating the dried beancurd skin. Texture-wise, B Billion did a decent job. The hei zho had a crispy skin, and the distinctive crunch of water chestnut. However, I felt that the prawn roll lacked that oily fragrance and could do with more prawns in its filling.

The Beancurd with Dried Radish ($10) came highly recommended as well. The homemade tofu comes with FRIED chai pou, an interesting addition to this familiar zi char dish! As fried chai pou is popular in Malaysia, the chefs thought that it would be a unique introduction to the local zi char scene. The beancurd was tender and soft, but the fried chai pou was uneven in its crunchiness. I suspect that not everyone would take to the fried chai pou.

B Billion has the potential to offer truly great zi char fare at affordable prices, but there still remains much room for improvement. Hopefully once B Billion settles down in their new location, they can focus on bettering their dishes.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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